Directions
1. Heat a medium pot over medium to medium high heat. Add the butter and melt, add celery, and onion. Season the vegetables with salt and pepper. Cook until the vegetables are translucent about 5 to 6 minutes, add flour and poultry seasoning. Cook the flour for a minute.
2. Add the chicken stock, and bring to a simmer, add pumpkin puree, incorporate into the broth. Simmer the soup for 8 minutes to thicken a bit then add the heavy cream, nutmeg and maple syrup. Puree the soup. Reduce heat to low and keep warm until ready to serve.